Put 3 gelatine sheets in a bowl, cover with cold water and leave to soak for 5min. Meanwhile line a small loaf tin or serving dish with clingfilm, then lightly grease the clingfilm with oil. Pour 200ml (7fl oz) clear apple juice into a small pan, then add 1tbsp white wine vinegar and 1tsp dried mint. Lift out the gelatine (discard the soaking water), add to the pan, then heat gently until the gelatine dissolves. Pour mixture into the lined tin or dish. Leave to cool completely, then chill until set. To serve, invert on to a small board or plate, remove tin or dish and clingfilm. Cut into squares and serve with the lamb.

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